Such a classic decadent breakfast.
Infuse your eggs in an airtight container, inside the fridge with a whole truffle, wrapped in paper towel. After a few days, the aroma of the truffle will infuse through the porous eggshells and into the yolk. Give them a whisk in a bowl with some french cooking cream, and tiny lumps of garlic butter (chopped in small matchstick pieces), adding fresh truffle with a microplane. Pour mixture in very low heat on a non stick pan and cook with a spatula – scrapping down sides as you go. Drizzle with truffle oil.
Serve on toast with more butter, and shave extra truffles on top!
P.S. I’m out of truffle.
